Bake perfect French Bread in ten minutes

Hi, I think your style is just awesome. I have tried your recipe 4 times and seems like it working well, however I would like you to comment on the following:
1. The bread when baked comes a little heavy and condensed. I do not get large holes, only small holes. Is this ok
2. It was any crustier and brown as yours, why?
3. For the 1st rise, can I leave the dough over night to rise and bake in the morning. Will this affect the bread or would it be better.

Thanks, Ed
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is it okay if you use rapid rise yeast

A+! thanks for simplifying it. must try this.
i have very little oven space though. if i were to turn it into half-baguettes, does it make a difference if i: 1) cut them into smaller pieces first & then form, or, 2) cut them in half at the end of the process?

No problem. I would start with smaller pieces and form them into smaller loaves. Good baking!

<<awesomeness

wow. shure looks good
my dad always looks for the crunhchy ones

Interesting. The addition of sugar *does* increase the browning ability. You will notice that French bread made from just flour, water, salt, and yeast is hard to toast to a nice brown color. Sugar and butter in the dough increase the toasting quality. Milk for sure will make the crust softer.

Awesome! And potatoes are a great addition.

Thanks! I find that if I score it after it rises sometimes the bread deflates like a puncture balloon. If it is in bread pans this is not a problem.

Just store the bread, once it is cool, in plastic bags. The crust will be soft.